o http://groundwork.ucsd.edu/coops.html o Food Co-op
• (858) 546-8339
• Bulk food purchases o Che Café
• Phone (ucsandiego) 534-2311.
• http://checafe.ucsd.edu/
• non-hierarchical worker collective
• student/community run
• weekly meetings
• Since 1980
o Fundamentally, the Co-ops are an educational experiment in non-hierarchical organization. All members of the UCSD community are invited to participate in this experiment. Membership in a Co-op provides students with a chance to experience a non-hierarchical work environment and collective decision-making. By being a member, students receive discounts at all Co-ops, an equal voice in making decisions in the evolution of their Co-op, and a role in defining the atmosphere of the Co-op. Membership in the co-ops is open to anyone who wishes to continually volunteer about two hours a week at any co-op
o Goals
Develop an on campus alternative culture to corporate capitalism
Maintain student organization status with open membership
Maximize consensus decision-making as fundamental to cooperative organization
Provide alternative goods and services on a non-profit basis
Promote personal autonomy and initiative in each of our members
Provide experience in non-hierarchical business/community organization
Advocate the extension of student rights to the utmost of our ability
University of California Santa Cruz – Kresge Food Co-op
o Operation – 20 yrs.
• Student-Run – Worker Collective
• The Core Collective is a twelve member group of owners and operators of the Kresge Food Coop. We are all full time students in addition to our work at the coop. Each member of the core is responsible for a different part of the running the coop and this responsibility changes hands on a quarterly basis. Each core member is also responsible for at least one, four hour shift per week and attendance is required for our weekly meetings where we establish policy and make decisions.
• In return for a mere one hour per week working members receive a ten percent discount on groceries, priority when hiring new Core Collective members, often a working member potluck, and a sense of community with the Kresge Food Coop and other coops around campus.
• Foods
• Groceries, lunch, snacks, coffee, tea.
o Special prices on bulk
o Food from small farmers and on-campus organic garden
o Phone: 831-426-1506
o Hours
• Weekdays 9-7
• Weekends 12-6
o http://www2.ucsc.edu/kresge/commlife/food.shtml
University of New Hampsire – Food Co-op
University of Massachusetts – Amherst
o Greeno Sub Shop
o Earth Foods Café
• earthfds@stuaf.umass.edu - not totally a co-op. But close. http://www.umass.edu/rso/earth fds/staff
o Director of Student Business: Rosemary Schmidt Email: roe@stuaf.umass.edu
From Rosemary Schmidt _How were food coops first established on your campus? _ I believe the apocryphal story is during the 70's when student were looking for opportunities for self expression and empowerment, an old luggage storage area in a residence hall was turned into a snack bar. Shortly after that a vegetarian cafe and bulk purchasing food market opened. _What are the relationships between the food coops and the University? _ The 8 student businesses, 5 of them related to food, are a subsection of UMASS Student Affairs, Registered Student Organizations. While they are totally self funding, they are supervised and guided by the Center for Student Business (CSB), which is an agency of the Student Affairs. _Are the coops incorporated outside the university or within? _ Within. _Could we get a copy of the memorandum of understanding/contractual
agreement between the food coops and the University?_Starting a Student Business at Amherst. The Student government Association has enabled the existence of student businesses. _How is food purchased and regulated?_ Each of the businesses has a purchasing committee that works with vendors. At the CSB we review and sign off on the purchase orders. _Is there a bidding process, if so, what kind?_ Only if the amounts are over $5000,and then the student businesses may fill out a request for a sole source provider. Are the farmers and other food providers required to have insurance? _
I'm not sure. If a food born illness results from eating at a co-op, who is
ultimately liable and how does the university protect itself from significant legal and financial impacts?_ The university has liability insursance. However all students participating in food service are required to take Serv Safe certification and Environmental Health and Safety sign off on the opening and closing of the businesses every semester. _Are your coops completely student run?_ Yes. The CSB only offers workshop, guidance and supervision. _What is the management structure?_ Weekly All staff meetings for each of the businesses. What do you think the strengths and weaknesses are of your food coop system?_ The strength is that the students self-fund their businesses to the tune of $750,000 and pay their own salaries, around $275,000; they learn life skills and business skills; they emerge from the program with community values and non-academic education that will last them for a long time.
The weakness is that it is very difficult to start new student businesses in the current climate.
University of Minnesota (Morris) – Pomme de Terre Food Co-op
University of Sydney - Student Run Co-operative
University of Toronto – Vegetarian Cafe
Warren Wilson College – Harvest Food Cooperative
o Community oriented and a dining service with real meals made rather than a café.
o The Co-op Kitchen’s phone #828-771-4025
o Email: coop@warren-wilson.edu
o Web: http://www.warren-wilson.edu/~coop/index.php
o Co-op Manager – Julia York, ext. 4012 or 828-771-4012
o Mail Havest Food Cooperative
WWC 6238
PO Box 9000
Asheville, NC 28815
Table of Contents
Evergreen State College - The Flaming Eggplant Café
(Brendan Lind in contact with)See Link
Website: http://academic.evergreen.edu/groups/flamingeggplant/
Email us: contact@theflamingeggplant.org
Coordinators
Julianne: julianne@theflamingeggplant.org
Giselle: giselle@theflamingeggplant.org
Yumteam Captains
T-Claw: roundandpointy@gmail.com
Dan: chaotepioneers@gmail.com
Kate: remember1923@gmail.com
Web Developer
Oz: ozsager@gmail.com
Hampshire College – Mixed Nuts Food Co-op
(Cate Cook in Contact)o Student-run, cooperatively managed food market
o Web: http://www.hampshire.edu/cms/index.php?id=604
o Email: mixednuts@lists.hampshire.edu
Oberlin College – Good Food Co-op
(Laura Gorrin in contact)Web: http://www.oberlin.edu/stuorg/gfc/index.html
Liason: Victoria Werner Victoria.werner@oberlin.edu
Portland State – Food For Thought
o Student-Runo Student-board and advisory board
o Worker Co-op
o Web: http://www.fftcafe.pdx.edu/about/news/
• Contact Sheet: http://www.fftcafe.org/about/contact
o Email: info@fftcafe.org
o Phone: Business #503-725-4736
Outreach #503-725-4738
Kitchen #503-725-2970
o Mailing: Food for Thought Café
c/o SALP, SMSU 119
Portland State University
Portland, OR 97207-0751
o Menu: See Appendix B
o Contact Emily Stebbins of Western for more Information – stebbie@cc.wwu.edu
Suny Binghamtom University - Food Co-op
o Contact - Johan Jelsma• Cell Phone 5854558625
University of Bristish Columbia – Food Co-op
• Sprouts http://www.ams.ubc.ca/clubs/nfc/• How to contact us
• By phone: 604.822.9124; by email: ubcsprouts@gmail.com
University of California Davis – Food Co-op
o Web: http://www.daviscoop.com/mission_ends.htmo Email: director@davisfood.coop
University of California San Diego - Co-ops
o http://groundwork.ucsd.edu/coops.htmlo Food Co-op
• (858) 546-8339
• Bulk food purchases
o Che Café
• Phone (ucsandiego) 534-2311.
• http://checafe.ucsd.edu/
• non-hierarchical worker collective
• student/community run
• weekly meetings
• Since 1980
o Fundamentally, the Co-ops are an educational experiment in non-hierarchical organization. All members of the UCSD community are invited to participate in this experiment. Membership in a Co-op provides students with a chance to experience a non-hierarchical work environment and collective decision-making. By being a member, students receive discounts at all Co-ops, an equal voice in making decisions in the evolution of their Co-op, and a role in defining the atmosphere of the Co-op. Membership in the co-ops is open to anyone who wishes to continually volunteer about two hours a week at any co-op
o Goals
University of California Santa Cruz – Kresge Food Co-op
o Operation – 20 yrs.• Student-Run – Worker Collective
• The Core Collective is a twelve member group of owners and operators of the Kresge Food Coop. We are all full time students in addition to our work at the coop. Each member of the core is responsible for a different part of the running the coop and this responsibility changes hands on a quarterly basis. Each core member is also responsible for at least one, four hour shift per week and attendance is required for our weekly meetings where we establish policy and make decisions.
• In return for a mere one hour per week working members receive a ten percent discount on groceries, priority when hiring new Core Collective members, often a working member potluck, and a sense of community with the Kresge Food Coop and other coops around campus.
• Foods
• Groceries, lunch, snacks, coffee, tea.
o Special prices on bulk
o Food from small farmers and on-campus organic garden
o Phone: 831-426-1506
o Hours
• Weekdays 9-7
• Weekends 12-6
o http://www2.ucsc.edu/kresge/commlife/food.shtml
University of New Hampsire – Food Co-op
University of Massachusetts – Amherst
o Greeno Sub Shopo Earth Foods Café
• earthfds@stuaf.umass.edu - not totally a co-op. But close. http://www.umass.edu/rso/earth fds/staff
o Director of Student Business: Rosemary Schmidt Email: roe@stuaf.umass.edu
From Rosemary Schmidt
_How were food coops first established on your campus? _ I believe the apocryphal story is during the 70's when student were looking for opportunities for self expression and empowerment, an old luggage storage area in a residence hall was turned into a snack bar. Shortly after that a vegetarian cafe and bulk purchasing food market opened.
_What are the relationships between the food coops and the University? _ The 8 student businesses, 5 of them related to food, are a subsection of UMASS Student Affairs, Registered Student Organizations. While they are totally self funding, they are supervised and guided by the Center for Student Business (CSB), which is an agency of the Student Affairs.
_Are the coops incorporated outside the university or within? _ Within.
_Could we get a copy of the memorandum of understanding/contractual
agreement between the food coops and the University?_Starting a Student Business at Amherst. The Student government Association has enabled the existence of student businesses.
_How is food purchased and regulated?_ Each of the businesses has a purchasing committee that works with vendors. At the CSB we review and sign off on the purchase orders.
_Is there a bidding process, if so, what kind?_ Only if the amounts are over $5000,and then the student businesses may fill out a request for a sole source provider.
Are the farmers and other food providers required to have insurance? _
I'm not sure.
If a food born illness results from eating at a co-op, who is
ultimately liable and how does the university protect itself from
significant legal and financial impacts?_ The university has liability insursance. However all students participating in food service are required to take Serv Safe certification and Environmental Health and Safety sign off on the opening and closing of the businesses every semester.
_Are your coops completely student run?_ Yes. The CSB only offers workshop, guidance and supervision.
_What is the management structure?_ Weekly All staff meetings for each of the businesses.
What do you think the strengths and weaknesses are of your food coop system?_ The strength is that the students self-fund their businesses to the tune of $750,000 and pay their own salaries, around $275,000; they learn life skills and business skills; they emerge from the program with community values and non-academic education that will last them for a long time.
The weakness is that it is very difficult to start new student businesses in the current climate.
University of Maryland – Food Co-op
o Completely Student-Runo Started in 1975
o History – http://www.studentorg.umd.edu/ffc/archive/new1.html
University of Minnesota (Morris) – Pomme de Terre Food Co-op
University of Sydney - Student Run Co-operative
University of Toronto – Vegetarian Cafe
Warren Wilson College – Harvest Food Cooperative
o Community oriented and a dining service with real meals made rather than a café.o The Co-op Kitchen’s phone #828-771-4025
o Email: coop@warren-wilson.edu
o Web: http://www.warren-wilson.edu/~coop/index.php
o Co-op Manager – Julia York, ext. 4012 or 828-771-4012
o Mail Havest Food Cooperative
WWC 6238
PO Box 9000
Asheville, NC 28815
Westminster College – Food Co-op